Khao Nom Voun Sweet Jelly
1 large egg
500 ml coconut cream
1 packet 25g agar-agar powder
(found at the Asian supermarket)
400g of white sugar
1 teaspoon of salt
If you are making the coffee Kao Nom Voun you will also need an additional 450gm of white sugar and 4.5 teaspoons of coffee.
This is a Thai/Laos treat usually made for an occasion where family would come together to celebrate and feast.
Beat the egg then add the coconut cream. Mix well together adding half a teaspoon of salt. If you want to make a coffee Khao Nom Voun now is the time to add your mixture of coffee with hot water and white sugar. To do this add 4.5 teaspoons to quarter of a cup of hot water. Also add the extra 450g of white sugar. Mix well then put aside.
Now put 150ml of cold water into a pot and add 25g agar powder, mix well and put on medium heat. Keep stirring till it starts boiling then low heat for 5 minutes. Add white sugar and half a teaspoon of salt to the pot. Now increase to high heat and let boil for one minute. Now add your beaten egg mixture. Don’t stir. Wait until it boils again THEN stir lightly. The timing of the stirring is most important to get the jelly to separate into the two layers. Turn off heat then pour into your tray or container (no need to prep them) and leave sitting for 90 minutes. After this time put it into the fridge. The Khao Nom Voun will be ready in 1 hour. Eat by itself or serve with ice-cream. Will last for one week in the fridge in a sealed container.
Preparation time: 5 minutes
Cooking time: 25 minutes
Cooling time: 90 minutes Setting time: 1 hour
Serves: Makes two medium sized foil trays
Since coming to Australia over 30 years ago, Dara has embraced the Australian culture, but stayed true to her love of Thai/Laos cooking. Here she has made a family favourite known as Khao Nom Voun, better known to many as Sweet Jelly.